Recipe: Almond Butter Fudge (makes an 8×8 pan)
1 cup smooth, unsweetened almond butter
1 TBSP pure vanilla
2 TBSP unsweetened cocoa powder
1/4 cup coconut cream concentrate, melted
2-3 TBSP pure maple syrup (I made mine less sweet, but you can add more if you want it sweeter)
dash of salt
Combine all ingredients in a bowl and stir until smooth and well-incorporated. Spread into an 8×8 pan and put in fridge for at least an hour (I recommend storing in fridge as well). Note: this is VERY rich. You may want to start with a small bite, otherwise you’ll look like a dog chewing peanut butter.